Ingredients:

  • 4 kg / 3 lbs Boneless Pork Shoulder (Cut into 5 cm / 2-inch cubes)
  • 450 g / 1 lb Fresh Pork Liver (Trimmed)
  • 2 Litres / 8 cups Water or Chicken Stock
  • 1 large Yellow Onion (Roughly chopped)
  • 3 large Bay Leaves
  • 2 teaspoons Kosher Salt (Initial Seasoning)
  • 2 cups / 250 g Yellow Cornmeal (Medium Grind)
  • 4 tablespoons Dried Ground Sage
  • 2 teaspoons Freshly Ground Black Pepper
  • 2 teaspoons Kosher Salt (Final Adjustment, or to taste)
  • ½ teaspoon Ground Nutmeg
  • 1 teaspoon Red Pepper Flakes (Optional)
  • Unsalted Butter or Lard (For pan-frying)
  • 2-3 tablespoons Plain All-Purpose Flour (For dusting)

Instructions:

  1. Combine Ingredients: Place the cubed pork shoulder, trimmed liver, chopped onion, water/stock, bay leaves, and 2 tsp of salt into the stockpot.
  2. Simmer: Bring the mixture to a boil, then immediately reduce heat to a gentle simmer. Cook, partially covered, for 1.5 hours, or until the pork shoulder is fork-tender. Skim any foam that rises to the surface during the first 20 minutes.
  3. Strain and Separate: Carefully strain the liquid through a fine-mesh sieve into a large, heatproof bowl. Discard the bay leaves. Reserve the solids (meat, liver, and onion) and the cooking liquid (broth) separately.
  4. Process Solids: Transfer the cooked pork, liver, and onion into a food processor or use a meat grinder. Pulse until the mixture is coarsely ground but not completely smooth. Set aside.
  5. Reheat Broth: Measure out 6 cups (1.5 litres) of the reserved cooking broth. Bring this broth back to a rolling boil in the stockpot.
  6. Create the Slurry (The Pudding Base): Slowly whisk the cornmeal into the boiling broth. Reduce the heat to low and continue stirring vigorously for 2–3 minutes until the mixture thickens significantly.
  7. Combine and Season: Remove the cornmeal mixture from the heat. Immediately stir in the ground meat/liver mixture, the remaining salt, pepper, sage, nutmeg, and red pepper flakes (if using).
  8. Taste and Adjust: Taste the mixture and adjust seasoning as necessary. It should be punchy and well-spiced, as the flavour will mellow slightly when cold.
  9. Pack the Loaves: Line loaf pans with parchment paper. Firmly press the hot pudding mixture into the prepared pans, ensuring there are no air pockets.
  10. Chill: Cover the surface of the pudding directly with plastic wrap. Refrigerate for a minimum of 4 hours, or preferably overnight, until completely firm and sliceable.
  11. Slice and Prep: Once chilled, remove the pudding from the pan. Slice the loaf into ½ inch (1.2 cm) thick slices. Lightly dust the slices with a little flour.
  12. Pan-Fry: Heat butter or lard in a skillet over medium-high heat. Fry the pudding slices for 4–5 minutes per side until they develop a deep, crisp, golden-brown crust. Serve immediately.